Creamy Parmesan-Garlic Mashed Potatoes

1. 1

   Throw the peeled and quartered potatoes into a large pot and fill with cold water. Season with a half tablespoon of kosher salt, cover and bring to a boil. Reduce the heat to medium-low and cook until a fork meets zero resistance when piercing a potato.

2. 2

   While the potatoes cook, add pressed garlic and the four tablespoons of butter into a saucepan. Saute on medium heat until the garlic is fragrant and soft. Add in the two cups of half and half and reduce the heat to low to keep warm.

3. 3

   Once the potatoes are cooked, drain into a large colander and place them back into the pot. Pour in the warm buttery, garlicky half and half. Using an immersion blender or even a hand mixer, blend until there are no lumps remaining.

4. 4

   Add in the grated Parm and season with salt and black pepper. I taste as I go... that's the best part!

* Per serving · 4 servings · Values may vary.

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